GARLIC LENTILS WITH KALE

Garlic Lentils with Kale image

Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.

Provided by bolshevik

Categories Side Dish Beans and Peas

Time 1h35m

Yield 12

Number Of Ingredients 11

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Ingredients

1 cup olive oil
1 large red onion
1 (8 ounce) package dry lentils, rinsed and sorted
water to cover
1 (6 ounce) can tomato paste
3 cloves garlic, chopped
1 tablespoon brown sugar
1 tablespoon paprika
1 bunch kale, or to taste, chopped
salt to taste
freshly ground black pepper to taste

Steps:

Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 20.5 g, Fat 18.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 144.6 mg, Sugar 3.8 g